Step 1

Preheat the oven to 375F and line a cookie sheet with parchment paper.

Step 2

In a medium bowl, whisk together flour and baking soda. Set aside. In a large bowl, add softened coconut oil, applesauce, coconut sugar, and vanilla. Use a hand mixer to beat the wet ingredients together until completely combined.

Step 3

Add dry ingredients to wet and mix with a spoon. Add in dairy-free milk by the tablespoon until the batter is a sticky consistency, but not pourable.

Step 4

Fold in chocolate chips.

Step 5

Using a cookie scoop, spoon about 1.5 tablespoons of batter per cookie onto the sheet. Place into oven and bake for 9-10 minutes, just until cooked. Remove from the oven and let cool for 10 minutes. This allows the cookies to firm up to hold together.

Step 6

Sprinkle with sea salt and enjoy! store these cookies at room temperature in an airtight container for up to 4 days, a week in the fridge, or a month in the freezer.